How many Bonchon restaurants are there?
Bonchon specializes in Korean-style fried chicken and a variety of savory Asian fusion dishes. We have over 300 locations worldwide, spanning nine countries. Find us in 94 locations across the U.S!
What to eat at Bonchon?
White rice, quinoa, assorted seasonal vegetables, sesame seeds, and egg served with Bonchon Bibimbap sauce. Thick wheat noodles served in a savory broth with mushrooms.
How do you get Bonchon to go?
Get Bonchon To Go! Hand Battered. Our signature Korean Fried Chicken starts by hand battering each piece in a thin layer of flour and other secret ingredients. It's the only way to get that perfect ratio of batter to chicken. Double-Fried. Then, each piece is fried, fried. Yep.
What is the best flavor of chicken in Bonchon?
There are four variants of chicken flavors to choose from: Soy Garlic, Crunchy Garlic, Honey Citrus & Spicy. The only flavor that I haven't tried is the honey citrus and I must say that all flavors are the best.
What are the flavors of Bonchon Chicken?
The dish that gave Bonchon it's fame, the Bonchon Chicken stands out from the others in the metro because of its crispy skin and flavorful glaze which are available in four flavors: soy garlic, spicy, honey citrus, and crunchy garlic flavor.
Why is Bonchon Chicken so good?
Bonchon is unique in that it brings the authentic flavors of Korean fried chicken with a modern twist. Traditional cooking techniques of double-frying the chicken and then hand-brushing the sauce give it the right amount of crunch with the perfect amount of sauce.
What are Bonchon wings?
Bonchon may mean “hometown” in Korean, but this specific style of cooking chicken is quickly becoming a global favorite. Bonchon Soy Garlic Chicken Wings have a crispy candied exterior with soft tender chicken meat that falls off the bones. This chicken hits the spot each time and will have you begging for more.
What is the original flavor of Bonchon?
Aside from their famous original American-Korean fusion of Soy Garlic, Bon Chon also has a Sweet and Spicy flavor, and my personal favorite, Honey Citrus. Not stopping there, Bon Chon added yet another flavor to their menu!
What does Bonchon mean in Korean?
Founded in South Korea in 2002, the word “Bonchon” means “my hometown” in Korean and represents the company's mission to be a constantly reliable source of familiarity and comfort for our customers by serving up a delicious, premium food experience wherever they are.
Where did Bonchon originated?
South KoreaBonchon Chicken / Place foundedBonchon launched in Busan, South Korea in 2002, but expanded overseas quickly. It opened its first American outlet in Fort Lee, New Jersey in 2006 and then moved into Manhattan soon afterwards.
How many carbs are in Bonchon wings?
Spicy Korean Chicken Wings - Bon ChonNutrition FactsHow much sodium is in Bon Chon Hot Wing? Amount of sodium in Bon Chon Hot Wing: Sodium 112mg5%How many carbs are in Bon Chon Hot Wing? Amount of carbs in Bon Chon Hot Wing: Carbohydrates 1.5g-17 more rows
Is there Bonchon in Korea?
Bonchon Chicken (Korean: 본촌치킨; Hanja: 本村치킨) is a South Korean-based international fried chicken restaurant franchise....Bonchon Chicken.TypeSubsidiaryFounded2002 Busan, South KoreaProductsKorean fried chickenWebsitewww.bonchon.com1 more row
How many wings should I order per person?
How Many Wings Per Person (Putting it all together)Main Appetizer followed By Dinner4-6 buffalo wings2-3 whole wingsAs an Entree with Sides1-1.5 pounds per person5-6 whole wingsAs the Sole Entree (no sides)1.5-2 pounds6-8 whole wingsApr 11, 2022
What is Bonchon sauce?
It's a honey-based sauce that sticks to the nooks and crannies of the crispy double-fried chicken. That new sauce will be introduced to plenty of new customers in 2019, as Bonchon embarks on a big expansion.
What makes Bonchon spicy?
The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe.
Hand Battered
Our signature Korean Fried Chicken starts by hand battering each piece in a thin layer of flour and other secret ingredients. It's the only way to get that perfect ratio of batter to chicken.
Double-Fried
Then, each piece is fried, fried. Yep. Twice-fried. Once to lock in all the succulent juices and again to achieve that signature, crave-worthy crunch that people can’t get enough of.
Hand Brushed
Finally, comes our Signature sauce. We carefully brush every nook and cranny of that crunchy exterior to make each bite perfectly flavorful. We do not drown our wings in sauce.
